Beer Braised Beef Tacos #beeftacos #mexicanfood

Slow Cooker Beer Braised Beef Tacos with Toasted Chile de Arbol Salsa

Crockpot Beer Braised Beef Tacos

Here is yet another one of my older recipes that I wanted to share with you all. It was originally prepared in my pressure cooker, but I have adapted this version for the crockpot. Crockpot beef tacos are favorite! Easy prep, no fuss and easy clean up too! I always associated crockpot beef tacos with the weekends. Mom would often cook a similar recipe and we would enjoy tacos or tortas on warm bolillo bread rolls. So tasty! Add some refried beans and avocado and you are ready to eat! 

Beer Braised Beef Tacos #beeftacos #mexicanfood

Yields 6 servings


For Beef
2 pounds top round  or chuck roast
1/4 cup steak seasoning, homemade or store bought
1 teaspoon garlic powder
1 teaspoon oregano
1- 12 ounce bottle of light beer
2-3 cups beef broth
3 tablespoons Worcestershire sauce
Olive oil

For Salsa
12 chile de arbol
16 ounces tomato sauce
2 cloves garlic,chopped
Salt to taste




1. Cut the beef into 2 inch pieces, season generously with steak seasoning,garlic powder, and oregano. Drizzle with olive oil, set aside.

2. Add 3 to 4 tablespoons of olive to  a sklillet and heat to medium/high heat. Sear the beef in batches and transfer to the crockpot.  Once all beef has been browned nicely, add the  add the beer, broth and Worcestershire sauce to the crockpot .

3. Cover with lid and cook on high for 5-6 hours

4.  Preheat a skillet to medium heat. Add the chile de arbol and toast, turning often. It should only take a few minutes, they will become aromatic and brown in some spots.  transfer onto plate.

5. Remove stems from chiles, and combine with remaining salsa ingredients in blender. Blend until smooth taste for salt. The flavor on this salsa improves the longer it sets.

6. When ready, remove beef from pot and shred with two forks. Take some of the broth left in pot and pour over beef to moisten. Serve right away with warm tortillas for tacos. Garnish with chopped cilantro,onion, and salsa. 


Crockpot Beer Braised Beef Tacos

Don’t forget to double up on your corn tortillas when preparing traditional Mexican tacos!



Crockpot Beer Braised Beef with Toasted Chile de Arbol Salsa

After the first day, I prepared some tasty quesadillas using this beef. I brushed the tortillas with a little of the salsa as they were cooking on the griddle! My favorite melting cheese is Chihuahua cheese if you can find it. Mild and creamy when it melts.

8 thoughts on “Slow Cooker Beer Braised Beef Tacos with Toasted Chile de Arbol Salsa”

  1. I am fairly new to pressure cooking and not quite sure on adjusting the cooking times yet. How long do you normally cook the beef after browning in your pressure cooker? This looks mouthwatering! I’m so excited to try it. Thanks so much!

    1. When I prepare the beef in the pressure cooker, I begin timing it from the moment it the valve on top begins to turn and release pressure and steam. In my cooker, it takes about 15 to 20 minutes to reach that point. I turn the heat to low and set my timer for 45 minutes, more or less. I just shut it off and let it sit until the pressure release safety valve opens back up.

  2. Sonia, this recipe was a hit and I am returning to say that I’m gonna try to squeeze in some time to prepare these tacos again for my family this week.

    1. You reminded me thatI need to prepare it again too! Tell me what day and we can prepare it on the same day. I need to update the pictures for the blog.

    1. Good, I have my roast defrosting. I had a small chuck roast in the freezer, so that’ what I will use. I am going for the pressure cooker though! Lol!

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